11/11/19 6:00am

Warm up with some bubbly and tasty treats at Sparkling Pointe this month. (Credit: Randee Daddona)

There are a lot of great food and wine events across the North Fork each year. The best ones, in this writer’s opinion, are the events that bring together two or more of of our favorite purveyors in one space at a reasonable price. READ

11/06/19 1:56am

Southold pastry chef Claudia Fleming’s book ‘The Last Course’ is being rereleased much to the delight of readers on the North Fork and beyond. (Photo courtesy of North Fork Table and Inn)

For years, Claudia Fleming has been the gold standard when it comes to creating high-end desserts and pastries, and she has the accolades to prove it.

A James Beard-Award winner, she was, for years, the pastry chef at the iconic Gramercy Tavern in New York City, before moving to the North Fork in 2006 to open the acclaimed North Fork Table and Inn with her late husband, chef Gerry Hayden.

It’s why her book, “The Last Course,” was such a big hit when it was released in 2001. The intended aim was to make the delicious and exquisite creations she put together at Gramercy Tavern accessible for the home cook.  (more…)

10/21/19 6:00am

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Peaceful best describes Corey Creek in Southold.

Located on the southwestern shoreline of Great Hog Neck on Little Peconic Bay, its diverse wildlife habitat consists of approximately 130 acres of tidal creek, salt marsh, mudflats and beach. (more…)

09/27/19 7:45am

KK’s The Farm’s Ira Haspel holds his Snail Blazer award. (Credit: KK’s The Farm)

Pioneering biodynamic farmer Ira Haspel has been named the first ever recipient of Slow Food East End’s “Snail Blazer” award.

The honor recognizes Ira, who founded KK’s The Farm in 1999 with his late wife, for which the farm is named, for his 20 years of leadership in fostering sustainable agriculture on the East End.

Slow Food East End board members presented Haspel with the Snail Blazer award at the non-profit’s annual potluck on Shelter Island Sunday, calling his and KK’s efforts “the heart and soul” of good, clean and fair food. (more…)

09/25/19 6:00am

As summer turns to fall, the focus at local wineries is on the harvest. For some larger operations, that means maybe a dozen workers manning the vineyards, gathering the bounty of the current vintage.

But for smaller producers, it might mean only a handful of people functioning together like a well-oiled machine to make for the best season. (more…)